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Baked Ricotta Cheese Crepes

Desserts | January 16, 2015 | By

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Ingredients for  Crepes:

1 cup milk

1 egg

1/2 cup all-purpose flour

pinch of salt

1 tbsp agave syrup

1/2 tbsp canola oil

3-4 tbsp  unsalted butter

In a blender, combine the milk, egg, flour, salt,  agave syrup, oil and blend until smooth. Transfer to a bowl, cover and refrigerate for half on hour.

In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Pour in 1/3 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat to make 4 to 6 crepes.

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Ingredients  for a ricotta cream:

475 g extra firm ricotta

1 lemon zest

1 lemon juice

3 tbsp agave syrup

1 tbsp vanilla

Spread 3-4 tbsp ricotta mixture over each crepes , roll  them and cut in four pieces.

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Ingredients for the  sour cream mixture:

2 cup  sour cream

2 eggs

1 sachet  vanilla sugar

2 tbsp agave syrup

Butter of  a   heatproof casserole dish, and  laying the crepes  party line, slightly to each other by sliding the cut nicely visible.

For the sour cream mixture mix sour cream, eggs,  vanilla sugar and syrup, then spread on top of the crepes .
Bake on 350 F  until (approx. 20 minutes) the top is slightly browned.Served warm.

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Georgia Bitay